. . . Lets face it cheese and I are best friends. So when I got the cheese I knew immediately I wanted to make a pasta dish, and bacon makes everything better. And let me tell you I wish I would have made double of this recipe it was so good I wanted seconds.
8 pieces of bacon, cut into pieces
1/2 bunch of fresh asparagus, cut into 1 inch pieces
4 oz of Herbed Ile De France Goat Cheese, crumbled
1/4 cup of heavy cream,
1/2 lb of uncooked pasta, I used fettuccine but any long pasta will work
Salt and Pepper to taste.
Put a pot of water to boil on the stove for the pasta and cook until al dente according to the package instructions.
While the pasta is cooking, in a sauté pan cook the bacon pieces until they are crisp. Remove the bacon from the pan but leave 1/2 of the drippings in the pan. Add the asparagus into the pan and cover and cook until tender. Add in the goat cheese and heavy cream and stir until the goat cheese melts and makes a sauce. Salt and pepper to taste. Add in the cooked pasta and stir to coat the pasta. Top with the bacon and Parmesan cheese if need extra cheese on everything like I do.